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Encouraged by his father, himself a chef in a country house hotel, Marcus Eaves seemed destined to become a great chef from a young age.

While still at culinary school, he caught the attention of the eagle-eyed Andreas Antona – the chef-restaurateur credited with mentoring the likes of Glynn Purnell, Luke Tipping and Adam Bennett to Michelin stardom – and completed a stage at his restaurant, Simpsons. It was to prove a successful spell for both – the restaurant receiving its first Michelin star and Marcus winning Midlands Young Chef of the Year.

More formative experiences followed: he worked with Martin Blunos at his two-Michelin-starred restaurant in Bath, in London’s Landmark Hotel under John Burton Race and with Claude Bosi at Hibiscus.

But it was meeting chef Shane Osborn and restaurateur David Moore while working at Pied à Terre in the early 2000s that was to prove the decisive moment in his career; where he made enough of an impression to be invited by the pair to become head chef at sister restaurant L’Autre Pied upon its opening in 2007.

After a glut of positive reviews and praise for his precocious leadership skills (Marcus was still in his mid-twenties when he took the job), he eventually got the chance to lead the kitchen at Pied à Terre in 2011, taking over from the departing Osborn. At Pied à Terre, Marcus Eaves not only cemented the restaurant’s fine reputation but put his own stamp on it, too. Distinct by their aesthetic brilliance, his dishes showcased the finest ingredients with expertise and imagination.

In September 2015, Marcus left Pied à Terre to take up a new position at the top of The Shard, a towering building in the centre of London. His new restaurant, Oblix, serves up dishes using the most luxurious ingredients in the world.

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